JPH04313620A - Heating and cooking device with temperature sensor - Google Patents

Abstract

PURPOSE:To prevent an automatic fire distinguishing in a temperature cut mode during lifting a pan and to improve convenience in use of a heating and cooling device. CONSTITUTION:In the case where an elapsed time is three seconds shorter than a required one for a detected temperature with a temperature sensor 8 to increase from one just before it is detected up to a high-cut one, a high-cut mode is avoided only for a predetermined time to prevent a gas valve 4 from closing a gas supplying passage 3 for a gas burner 2 even if the detected temperature with the temperature sensor 8 is increased above the high-cut temperature due to the pan lifted.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heat cooker equipped with a temperature sensor for sensing the temperature of a cooking pot.

0002

[Prior Art] Conventionally, in a heat cooker with a temperature sensor, the temperature of the cooking pot is sensed by bringing the temperature sensor into contact with the bottom of the cooking pot, and when the temperature detected by the temperature sensor rises above the cutting temperature. Some types have a temperature cut mode that closes the cutoff valve to cut off the fuel supply path and extinguish the fire to prevent burning and overheating of the cooking pot due to overheating.

0003

[Problems to be Solved by the Invention] However, in the conventional heat cooker equipped with a temperature sensor, when the combustion flame of the burner fluctuates due to the shaking of the cooking pot during cooking, which involves lifting the cooking pot and stirring the food, the temperature sensor There is a possibility that the detected temperature will rise rapidly above the cut temperature. In this case, even if the temperature of the cooking pot has not yet risen to the cut temperature, the temperature cut mode is activated, the shutoff valve closes, and the fire is automatically extinguished, making it inconvenient to use.

[0004] Therefore, it is conceivable to delay the temperature cut until a predetermined period of time (for example, 10 seconds) has elapsed after the temperature sensed by the temperature sensor reaches the cut temperature, so that the pot can be shaken. There is a problem that the process is delayed until the time when shaking is not being performed, resulting in burning and overheating of the cooking pot.

The object of the present invention is to provide a temperature sensor-added heat cooker that automatically determines whether or not the pot is being shaken, and prevents automatic extinguishing due to the temperature cut mode while the pot is being shaken, thereby improving usability. shall be.

[0006]

[Means for solving the problem] (Claim 1) The present invention comprises:
A heating means for heating a cooking pot by burning fuel, an opening/closing means interposed in a fuel supply path for supplying fuel to the heating means, and a temperature sensor for sensing the temperature of the cooking pot, the temperature sensor and control means for controlling the opening/closing means to perform a temperature cut mode in which the fuel supply path is cut off when the temperature sensed by the temperature rises above the cut temperature. The control means includes a measuring means for measuring a rate of temperature increase when the temperature sensed by the temperature sensor exceeds the cut temperature, and when the rate of temperature increase measured by the measuring means is faster than the reference rate. , adopted technical means to avoid the temperature cut mode.

(Claim 2) The present invention provides a heating means for heating a cooking pot by burning fuel, an opening/closing means interposed in a fuel supply path for supplying fuel to the heating means, and a heating means for heating a cooking pot by heating the cooking pot. and control means for controlling the opening/closing means to perform a temperature cut mode in which the fuel supply path is cut off when the temperature sensed by the temperature sensor rises above the cut temperature. . The control means includes a measuring means for measuring a rate of temperature increase when the temperature sensed by the temperature sensor exceeds the cut temperature, and when the rate of temperature increase measured by the measuring means is faster than the reference rate. , adopted a technical means of changing the temperature at which temperature cutting is performed to a temperature higher than the above-mentioned cutting temperature.

[0008]

[Function] If the temperature rise rate when the temperature sensed by the temperature sensor measured by the measuring means exceeds the cut temperature is greater than the standard rate, it is determined that the pot is being shaken, and the temperature cut mode is avoided, or The temperature at which the temperature cut is performed may be changed to a higher temperature than the cut temperature. Therefore, even if the temperature sensed by the temperature sensor rises above the cut temperature, the fuel supply path will not be cut off.

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The heat cooking device with a temperature sensor according to the present invention will be explained based on the embodiments shown in FIGS. 1 to 5. Figures 1 to 4
1 is a diagram showing a first embodiment according to claim 1 of the present invention. FIG. 1 is a sectional view showing the main parts of a table stove with a temperature sensor, and FIG. 2 is a perspective view of the table stove with a temperature sensor.

The table stove 1 with a temperature sensor is a heat cooker with a temperature sensor according to the present invention, and includes a gas burner 2, a gas supply path 3, a gas valve 4, and a computer 5.

The gas burner 2 is a heating means of the present invention, and heats the cooking pot 6 by burning a mixture of fuel gas and combustion air. The gas supply path 3 is a fuel supply path of the present invention, and supplies fuel gas to the gas burner 2. The gas valve 4 is an opening/closing means of the present invention, and is interposed in the gas supply path 3 and is kept open while energized (on).
The valve closes when electricity is stopped (turned off).

The computer 5 is a control means of the present invention, and is an ignition/extinguishing button 7 that controls ignition and extinguishing of the gas burner 2.
, a temperature sensor 8 such as a thermistor that detects the temperature of the bottom surface of the cooking pot 6 by being brought into contact with the bottom surface of the cooking pot 6, selection of set and reset of the temperature cut mode, and multi-step cut temperature of the temperature cut mode ( It is connected to a setting device 9 that arbitrarily selects a high-cut temperature, a high-high cut temperature, and a low-cut temperature.

This computer 5 has a built-in measuring circuit 10. This measuring circuit 10 is a measuring means of the present invention, and is a temperature immediately before the temperature sensed by the temperature sensor 8 is lower by a predetermined temperature (for example, 5 degrees Celsius) than the cut temperature selected by the setting device 9 (for example, high cut temperature 250 degrees Celsius). For example, this circuit measures the elapsed time (Δt) required for the temperature to rise from 245° C. (when the high-cut temperature is 250° C.) to the high-cut temperature to determine the rate of temperature rise.

Further, when the temperature cut mode is set and the elapsed time (Δt) is shorter than the reference time (for example, 3 seconds), as shown in the graph of FIG. When the speed is faster than the standard speed (e.g. 5/3°C/s), it is determined that the pot is shaking, and the temperature sensed by the temperature sensor 8 is set to the high cut temperature (e.g. 250°C).
), the temperature cut mode is avoided for a predetermined period of time (for example, 10 seconds) and combustion continues.

Conversely, when the elapsed time (Δt) is longer than the reference time (for example, 3 seconds), that is, when the temperature rise rate is slower than the reference speed (for example, 5/3° C./s), the cooking pot 6 When it is determined that the gas valve is in normal use and the temperature sensed by the temperature sensor 8 reaches a high-cut temperature (for example, 250° C.), the gas valve 4 is closed to automatically extinguish the fire.

[0016] According to the experimental results of the temperature increase rate of the temperature sensed by the temperature sensor 8, the elapsed time (Δt) required for the temperature sensed by the temperature sensor 8 to rise by 5°C is the same as when the cooking pot 6 is heated dry. When the time was 3.8 seconds, the cooking pot 6
If there is oil, etc. inside, it will take 3.8 seconds or more. Further, in the case of shaking the pot, the temperature sensed by the temperature sensor 8 generally increases by 5° C. or more when the elapsed time (Δt) is less than 1 second.

[0017] The computer 5 is in a low-cut mode (for example, the low-cut temperature is 130°C) or a high-high-cut mode (for example, the high-high cut temperature is 290°C).
Similar control is performed when set to .

FIG. 4 is a flowchart showing an example of the operation of the computer 5. First, it is determined whether the temperature cut mode is set (step S1). When the temperature cut mode is not set (No), control in step S1 is performed.

In step S1, when a temperature cut mode is selected and, for example, a high cut mode (cut temperature 250°C) is set (Yes), the temperature sensed by the temperature sensor 8 is the previous temperature (for example, 245°C). It is determined whether or not the amount has increased above (step S2). If the temperature has not risen above the immediately preceding temperature (No), step S1
control.

In step S2, when the temperature has risen above the immediately preceding temperature (Yes), time measurement is started (step S3), and it is determined whether the temperature sensed by the temperature sensor 8 has risen above the high-cut temperature. Determine (Step S
4). When the temperature has not risen above the high-cut temperature (No), control in step S4 is performed.

In step S4, when the temperature has risen above the high-cut temperature, that is, when the temperature sensed by the temperature sensor 8 exceeds the high-cut temperature (Yes), the temperature sensed by the temperature sensor 8 increases from the previous temperature to the high-cut temperature. The elapsed time required to do this is measured (step S5), and it is determined whether the elapsed time is shorter than a reference time (for example, 3 seconds) (step S6). When the elapsed time is longer than the reference time (No), it is determined that the cooking pot 6 is placed in normal use, the high cut mode is activated, and the gas valve 4 is closed (
Step S7), the control ends.

In step S6, when the elapsed time is shorter than the reference time (Yes), it is determined that the pot is being shaken, a timer is started (step S8), and the temperature sensed by the temperature sensor 8 is lowered below the high cut temperature. It is determined whether or not there is one (step S9). When it is determined that the temperature has fallen below the high-cut temperature and that the shaking of the pot has been stopped and the cooking pot 6 has been placed again (Yes), it is determined whether the temperature sensed by the temperature sensor 8 has fallen below the immediately preceding temperature (step S10)
. When the temperature has decreased below the immediately preceding temperature (Yes), the process returns, and when the temperature has not decreased below the immediately preceding temperature (No), control in step S9 is performed.

[0023] In step S9, if the temperature has not decreased below the high-cut temperature, that is, if it is determined that the pot is still being shaken (No), a predetermined period of time (for example, 10 seconds) has elapsed since the high-cut temperature was reached. It is determined whether or not (step S11). When the predetermined time has elapsed (Yes), that is, when the pot has been shaken for more than the predetermined time, the high cut mode is activated and the control in step S7 is performed.

[0024] In step S11, if the predetermined time has not elapsed (No), control in step S9 is performed. Note that even when the low-cut mode or high-high cut mode is set, the low-cut temperature (e.g. 130°C) and the immediately preceding temperature (e.g. 125°C), the high-high cut temperature (e.g. 290°C) and the immediately preceding temperature (e.g. 285°C)
Performs similar control as .

The operation of this table stove 1 with a temperature sensor will be explained based on FIGS. 1 to 3. The gas valve 4 is opened by pressing the ignition/extinguishing button 7, and when ignition is performed by an ignition device (not shown), the gas burner 2 starts combustion. Further, a temperature cut mode is set by the setting device 9, and a cut temperature such as a high cut mode or a low cut mode is selected depending on the type of food to be cooked.

To explain the case where the high-cut mode is selected, as the cooking pot 6 is heated by the gas burner 2, the temperature sensed by the temperature sensor 8 changes to the previous temperature (for example, 2
45℃) and even higher cut temperatures (e.g. 250℃).
℃) may be exceeded.

At this time, the measuring circuit 10 of the computer 5
The elapsed time required for the temperature to rise from the previous temperature (for example, 245°C) to the high cut temperature (for example, 250°C) is measured. Furthermore, the computer 5 determines whether the elapsed time Δt is shorter than the reference time (for example, 3 seconds), that is, the temperature increase rate when the high-cut temperature (for example, 250°C) is exceeded is the reference speed (for example, 5/3°C/s). It is determined whether or not it is faster.

If the judgment result is as shown by line A in FIG. 3, when the elapsed time Δt is shorter than the reference time (for example, 3 seconds), for example, when the elapsed time is Δt = 2 seconds, the pot shaking is faster than the reference speed. The temperature cut mode is avoided for a predetermined period of time (for example, 10 seconds) after the high cut temperature is reached.

Therefore, even though the temperature of the cooking pot 6 has not yet risen to the high-cut temperature, the temperature sensed by the temperature sensor 8 rises above the high-cut temperature by shaking the pot, and the high-cut mode is executed and the gas valve 4 is closed. There will be no need to turn off the valve and automatically extinguish the fire. That is, since the pot can be shaken for a predetermined period of time (for example, 10 seconds) while combustion continues, usability is improved.

Note that when the high-cut mode is avoided, the temperature sensor 8
When the sensed temperature drops below the high-cut temperature (for example, 250° C.), it is determined that the shaking of the pot is stopped and the cooking pot 6 is placed again, and control immediately shifts to the high-cut mode.

If the determination result is as shown by line B in FIG. 3, when the elapsed time Δt is longer than the reference time (for example, 3 seconds), for example, when the elapsed time is Δt=5 seconds, the cooking pot 6 is not placed. When it is determined that it is normal use, high-cut control is immediately performed, the gas valve 4 is closed, and the gas burner 2 is automatically extinguished. Therefore, overheating of the cooking pot 6 is prevented and safety is excellent.

Note that even when the low-cut mode is selected, the low-cut temperature (for example, 130°C) and the immediately preceding temperature (
For example, a similar control is performed in which the temperature is changed to 125° C.), and the pot can be shaken for a predetermined period of time (for example, 10 seconds) while combustion continues. Moreover, low cut control is set when preventing burning in water dishes.

FIG. 5 shows a second embodiment according to claim 1 of the present invention. 5 is a flowchart showing an example of the operation of the computer 5. FIG. Controls similar to those in the first embodiment are given the same numbers and explanations are omitted.

[0034]In addition to avoiding the temperature cut mode for a predetermined period of time (for example, 10 seconds) after reaching the cut temperature,
Temperature cutting may be avoided without specifically determining a predetermined time period until it is determined that the cooking pot is placed on the cooking pot after the shaking of the pot is stopped, that is, until it is determined that the temperature has decreased below the cutting temperature.

FIG. 6 shows a third embodiment according to claim 2 of the present invention. 5 is a flowchart showing an example of the operation of the computer 5. FIG. Controls similar to those in the first embodiment are given the same numbers and explanations are omitted.

In step S6, when the elapsed time is shorter than the reference time (Yes), it is determined that the pot is being shaken, and a timer is started (step S8).

Then, in step S9, when the temperature has not decreased below the high-cut temperature, that is, when it is determined that the pot is still being shaken (No), the temperature at which the temperature is cut is set to the avoidance cut temperature (which is higher than the high-cut temperature). For example 3
00° C.) (step S21). Then, it is determined whether the temperature sensed by the temperature sensor 8 has risen above the avoidance cut temperature (step S22). If the temperature has risen above the avoidance cut temperature (Yes), step S7
control.

In step S22, if the temperature has not risen above the avoidance cut temperature (No), it is determined whether a predetermined time has elapsed (step S23). When the predetermined time has elapsed (Yes), control in step S7 is performed.

In step S23, if the predetermined time has not elapsed (No), the temperature at which the temperature cut is performed is returned to the original high cut temperature (step S24), and step S9
control. Note that it is desirable to set the avoidance cut temperature to an extremely high temperature that cannot be reached even by shaking the pot.

(Modification) In this embodiment, the temperature increase rate is determined by measuring the elapsed time required for the temperature sensed by the temperature sensor to rise from a temperature lower than the cut temperature to the cut temperature, and the temperature increase rate is determined and compared to the reference rate. Although the pot shaking was determined by comparison, it is not limited to this, and the reference time just before reaching the cutting temperature (
For example, the temperature rise within 3 seconds) is measured, and if it is higher than the reference temperature rise (for example 5 degrees Celsius), the temperature cut mode is avoided, and if it is smaller, the temperature cut is executed to make a judgment based on the temperature rise rate. You can go.

[0041] In the temperature cut mode, a predetermined temperature (
For example, it may be a single-stage cut at only 250° C., it may be a type in which the presence or absence of a temperature cut mode cannot be selected and the temperature cut mode always works, or it may be a type in which the cutting temperature can be freely set to an arbitrary temperature.

[0042] In the case of multiple-stage temperature cutting, the highest cutting temperature (for example, high-high cut temperature 290°C)
If the temperature cut avoidance of the present invention is not performed when it is determined that the pot is being shaken, damage to the utensil due to overheating can be definitely prevented.

[0043] Furthermore, as a method of avoiding temperature cuts, when a flow rate regulating valve is provided in the fuel supply path, the burner may be set to a small flame.

In this embodiment, the time to avoid the temperature cut mode is calculated from the time when the cut temperature is reached, but the time is not limited to this, and may be calculated from the time when the immediately preceding temperature is reached, for example.

[0045] In addition to the method of determining whether or not the cooking pot is placed on the cooking pot again after stopping the shaking of the pot, as in this embodiment, there are two methods:
As shown in FIG. 7, a limit switch is separately provided which turns on (or turns off) when the cooking pot 6 is pushed down by the cooking pot 6 by overcoming the elastic force of the spring 11. Also good. This method has the advantage that it can be immediately determined whether the cooking pot 6 has been placed again even if the temperature sensed by the temperature sensor 8 does not immediately drop below the cutting temperature.

In this embodiment, a gas burner that burns fuel gas is used as the heating means, but a burner that burns liquid fuel may also be used. In this embodiment, a thermistor is used as the temperature sensor, but a thermocouple or the like may also be used as the temperature sensor.

[0047]

[Effect of the Invention] According to the present invention, when the temperature sensed by the temperature sensor exceeds the cut temperature and the temperature rise rate is faster than the standard speed, it is determined that the pot is shaking and the temperature cut mode is avoided, or the temperature is lower than the cut temperature. The temperature at which the temperature cut is performed is changed to a higher temperature to continue combustion.

On the other hand, if the rate of temperature rise when the temperature sensed by the temperature sensor exceeds the cut temperature is slower than the reference rate, it is determined that the cooking pot is in normal use with the cooking pot placed on it, and the opening/closing means is controlled. Automatically extinguishes the fire by cutting off the fuel supply route.

As a result, it is possible to automatically determine whether or not the pot is being shaken, so that the temperature cut mode does not operate and automatically extinguish the fire while the pot is being shaken, which improves usability.

[Brief explanation of the drawing]

FIG. 1 is a sectional view showing the main parts of a table stove with a temperature sensor according to a first embodiment.

FIG. 2 is a perspective view showing a table stove with a temperature sensor according to the first embodiment.

FIG. 3 is a graph showing the relationship between the temperature of the cooking pot and the elapsed time.

FIG. 4 is a flowchart showing the operation of the computer according to the first embodiment.

FIG. 5 is a flowchart showing the operation of the computer according to the second embodiment.

FIG. 6 is a flowchart showing the operation of the computer according to the third embodiment.

FIG. 7 is a sectional view showing a modification of the table stove with a temperature sensor.

[Explanation of symbols]

1 Table stove with temperature sensor (temperature sensor added heat cooker) 2 Gas burner (heating means) 3 Gas supply path (fuel supply path) 4 Gas valve (opening/closing means) 5 Computer (control means) 6 Cooking pot 8 Temperature sensor 10 Measurement Circuit (measurement means)

Claims (2)

[Claims] 1. A heating device that heats a cooking pot by burning fuel, an opening/closing device that is interposed in a fuel supply path that supplies fuel to the heating device, and a temperature sensor that detects the temperature of the cooking pot. and a control means for performing a temperature cut mode in which the opening/closing means is controlled to cut off the fuel supply path when the temperature sensed by the temperature sensor rises above the cut temperature, It has a measuring means for measuring the rate of temperature increase when the temperature sensed by the temperature sensor exceeds the cut temperature, and when the rate of temperature increase measured by the measuring means is faster than the reference rate, the temperature cut mode is avoided. A temperature sensor-added heat cooker characterized by: 2. The cooking pot includes a heating means for heating the cooking pot by burning fuel, an opening/closing means interposed in a fuel supply path for supplying fuel to the heating means, and a temperature sensor for sensing the temperature of the cooking pot. and a control means for performing a temperature cut mode in which the opening/closing means is controlled to cut off the fuel supply path when the temperature sensed by the temperature sensor rises above the cut temperature, It has a measuring means for measuring the rate of temperature rise when the temperature sensed by the temperature sensor exceeds the cut temperature, and when the temperature rise rate measured by the measuring means is faster than the reference rate, the temperature rises to a temperature higher than the cut temperature. A temperature sensor-added heat cooker characterized by changing the temperature at which a temperature cut is performed.